Steamed Shrimp With Corn And Edamame Recipes

STEAMED SHRIMP WITH CORN AND EDAMAME

Steps:

• Place a large skillet filled with 2 inches of water over high heat; cover and bring to a boil.
• Whisk the first four ingredients together in a small bowl to make a vinaigrette.
• Cut four 10x12 inch pieces of aluminum foil.
• Place 1/2 cup corn and 1/2 cup edamame in the center of each piece of foil.
• Top each pile of corn and edamame with 5 shrimp.
• Drizzle shrimp with vinaigrette and top with scallions.
• Season with salt and pepper.
• Fold up each piece of foil to form a packet, making sure to seal.
• Place packets in a bamboo steamer and set steamer in skillet with the boiling water.
• Reduce the heat to low, cover, and steam for 13 minutes or until shrimp are thoroughly cooked. (Rotate packets halfway through cooking time.).
• Carefully open packets to release steam.
• Sprinkle with basil and serve.

SHRIMP AND EDAMAME DUMPLINGS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.
• Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.
• Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.
• Pour about 2 tablespoons water in a dish.
• Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
• Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
• Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.
• Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
• Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
• Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
• For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.

GINGERY SHRIMP SALAD WITH CRISPIES

Steps:

• In a bowl, whisk together jelly, ginger, vinegar, and 3 tablespoons oil; season with salt and pepper. Place 3 tablespoons dressing in another bowl; add shrimp and toss.
• Heat 1/2 inch oil in a small, deep pot over medium until a single tortilla strip sizzles immediately when added. Fry half of tortilla strips, stirring occasionally, until crisp and light golden, about 30 seconds. Transfer to paper towels; season with salt. Repeat with remaining strips.
• Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add shrimp in a single layer and cook, flipping once, until pink and lightly charred, about 3 minutes total. Transfer to a plate. Toss romaine, coleslaw, edamame, and herbs with remaining dressing. Top with shrimp and tortilla strips; serve.